We coast dwellers are having our winter now.
This is my favorite soup of the summer season but today, as I write this
I may want to serve this Roasted Heirloom Tomato Gazpacho
hot , instead of cold.... I filled my clay pot with a variety of heirloom tomatoes, red jalepeno
yellow onion and garlic, slathered in olive oil, sea salt and black pepper and roasted
until the tomatoes have carmelized.
I then blend it in the blender until smooth, chill, season to taste and garnish
with a fine mince of english cucumber, chive and red onion.